sexy eggs with chorizo crumb + warm roasted capsicum and kale salsa

Is there anything more beautiful than perfect poached eggs? Maybe.. but it’s up there on the list with fresh truffles, rainy days, the smell of grass, newborn babies, diamonds. It takes a fair few disaster trials before you master the perfect poached eggs, but when you do, you will realize that they pretty much go with anything, and make food all kinds of sexy.

1. Peel the skin off the chorizo sausage, and discard. Roughly chop the sausage up, and pulse in a food processor until it resembles a fine crumb.
2. In a deep pan, on a medium heat saute the chorizo crumb until golden and crispy. Remove from the pan using a slotted spoon keeping all the gorgeous red oil in the pan. Allow to cool.
3. Saute the onion in the beautiful oil until just soft, chuck in the capsicum, paprika, cumin, coriander, tomatoes, and stock and reduce until rich and thick. Check for seasoning and adjust accordingly.
4. Meanwhile, chuck a pot of water on [about 1-1.5L] bring to a rolling simmer, crack your eggs into a small vessel like a teacup or ramekin, and gently drop into the water. Cook for 2-4minutes depending on how you like your eggs. Remove with a slotted spoon and place onto paper towel for draining.
5. Throw your kale into your salsa and stir until wilted – place a nice dollop of your warm salsa right onto the middle of your plate, top with your sexxxxy eggs, spoon a generous amount of chorizo crumb on top, dress with herbs and drizzle some chilli or olive oil over, finish with some freshly cracked pepper.. viola. NOM

— Serves 2, or 4 as entree portions. If you don’t like kale [shame on you] swap it for some rocket, baby spinach or silverbeet. Vego ? Substitute the chorizo for dukkah 🙂